Journal
FOOD CONTROL
Volume 108, Issue -, Pages -Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodcont.2019.106825
Keywords
Certified food; Perceived quality; The theory of planned behaviour; Purchase intention; Trust
Categories
Funding
- Hong Kong Research Grant Council [24606015]
- National Natural Science Foundation of China [71673115, 71540008, 71633002]
- Faculty of Social Science, the Chinese University of Hong Kong
- South China Programme, the Hong Kong Institute of Asia-Pacific Studies
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This study aims to evaluate Chinese consumers' trust in food certification, and incorporates perceived quality as a new construct into the theory of planned behaviour to further analyze their purchase intention of certified food. The study conducted a survey of 844 Chinese consumers in twelve selected cities in Jiangsu and Anhui provinces by stratified sampling regarding their intention to purchase pork. Results from structural equation modelling analysis reveal that the proposed additional construct, i.e. perceived quality, as well as the traditional constructs, i.e. behavioural attitude, perceived behavioural control and subjective norm, have significant impacts on consumers' purchase intention. This paper also suggests that while food labelling serves its function of informing potential consumers about the commodity's quality, Chinese consumers hold different levels of trust in different labels, depending on the food certifying body, and that international bodies receive the highest confidence level. As this phenomenon might hinder the function of the food certification system, it has considerably policy implications. We make a number of recommendations on how the Chinese government can alleviate trust issues among consumers and other stakeholders.
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